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Wednesday, June 30, 2010

Red Pepper Relish

From the kitchen of One Perfect Bite...The horror! Local berries of all sorts, have simultaneously appeared on the shelves of our farmer's markets and roadside stands. The berries are fully ripened and need immediate attention if their wonderful flavor is to be captured and preserved. I've pushed the raspberries and blueberries to the side for the time being, but I'm up to my elbows, literally, in flats of strawberries. My hands look like those of a surgeon in a trauma unit and words can't begin to describe the chaos that is currently my kitchen. I've been known to chuckle, sometimes discretely, at young managers who measured their own importance by the size of their staffs. I escaped that trap when I was working, but I've succumbed to ego in my kitchen. Forgive me, just this once, as I report my "body count." That would be 18 pints of freezer jam, 12 (1-gallon) bags of flash frozen berries, eight pints of raspberry syrup and five glorious desserts that I'll be sharing with you over the next few weeks. I was making strawberry salsa when I remembered this recipe that is based on one originally developed by Michael Symon. It is a sweet, deliciously spicy relish that can make eggs and sandwiches feel important. It's also great as an alternative topping for burgers or fish. For the record, the only thing it has in common with the strawberries is its glorious red color. I was thinking red today, and it made sense to make this before I restored order to the kitchen. Here's the recipe for a wonderful and uncommon relish. It will keep for a month in the refrigerator.

61 comments
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You are a whirling dervish of productivity, Mary!! I can just see you covered in red juice and grinning proudly at the rows of preserves you've done. :-) Love it! This relish looks so good with such lovely rich colors. :-)

This relish recipe looks wonderful and easy to make. And I love red pepper. Thanks, mary. Hope you're having a wonderful day too!Blessings, Kristyp/s Your grandson looks as adorable as ever. Errr... I wanna pinch him on his face, just if you allow to! haha....

RamblingTart- LOL. Mary you are a whirling dervish indeed, how productive! I had to laugh at the amount of preserves you had! If I have a glut of peppers I usually just roast them and keep them in a jar covered by oil to have as tapas now and then...I like this relish idea though!

Oh Mary...if anyone is entitled to have a bit of "ego" in their kitchen, it is YOU! This fantastic photo is making my mouth water & its only 5:30 AM!!! It reminds me of a pepper relish my Mom made but I don't remember her using jalapenos.

I have lots of catching up to do with your beautiful blog. I was AFKeyboard for awhile due to a sliced finger (dern mandoline!) Talk about "hands look like those of a surgeon in a trauma unit" Ugh!

Great work! I have to laugh at your trauma unit analogy...but one must act quickly, once the lovely droves of berries and such come in. I wouldn't call it ego, either, Mary----it's doing what you love.

You sound as if you are rushed off your feet. This relish though sounds just amazing, but when all is ready in my garden, I need recipes that last for at least 12 months once bottled. We eat the summer produce from France in the UK during winter.Have a good day. Diane

Good morning Mary. it feels so good to be on my computer again. I saw your comment and laughed because I have been thinking of your blog and recipes since yesterday. I wanted to see what summer recipes you have been sharing. I laughed again when I read about your huge job of putting up all those strawberries. Our black raspberries (wild) were in as well as my sister's peach trees. We are knee deep in preserves at this moment. I finally made cherry preserves along with black raspberry, black raspberry and peaches (delicious) and peach. We made four batches of peach preserves yesterday. There are still two boxes of peaches and more on the trees. Sigh.

I don't know how you managed to do all that fruit without help. I commend you. I am looking forward to your next posts to check out your deserts. Today the relish sounds and looks awesome.

I'm not worthy!! :) Wow, you are working hard in your kitchen! I love it. All the things you have going on...they all sound incredible. I love this red pepper relish recipe (Michael Symon is my favorite chef right now, I'd love to take a trip to his restaurant!) I'm going to definitely try this relish! Thanks for sharing...looking forward to the dessert recipes!

What a comfort it must be to have all those berries "put by" for the winter table! So far, strawberry jam and strawberry syrup is in our pantry. The red pepper relish is saying "put me on the barbecue table". I think I shall. Happy preserving and, er, cleaning up the kitchen.

A glorious spoon of relish! looks so temting! You are an amazing cook and a wonderful blogger! When do you have the time to shop, cook so many things and still go and post for other bloggers?Thanks so much for your wonderful recipes...

That is a beautiful relish recipe. I think it would be wonerful for a vast array of dishes. I like that it doesn't require canning, as I've not tried my hand at that yet. I'm going to have to put on my 'big girl pants' though and go out and buy a canning starter set real soon. I love the idea of putting up fruits and veggies for when they are 'out of season'.Thanks.

Just looking at your blog and thinking about relishes, chutneys and salsas and how much flavor they add to our everyday food. You really painted a vivid picture of life in your kitchen today and it all sounds delicious and so worth all the work! The red pepper relish is something I would really enjoy, thanks for sharing all your fabulous projects:-)

Well, it sounds to me like you've worked very hard indeed and fully deserve your "big ego" moment ;-) That relish sounds delicious...but I think I say that about all your posts since I've found your blog. Thanks for your kind words on my blog, you have no idea how much this sort of commentary means to me. Lots of Love from London x

It's a good thing my husband doesn't read my blog! If he did, either I'd have to learn how to make freezer jam, or he'd try and figure out where you live and sit on your doorstep, begging like a puppy-for freezer jam-he's a fanatic! The relish looks delish...I'm kinda distracted by the thought of strawberry cobbler right now...

You know I'm laughing - your knee-deep in berries and post pepper relish (and how I love that recipe). I cannot fathom what you ahve accomplished. I'm still contemplating coming home with one flat of strawberries. But you do have me thinking long and hard about the relish... yes loving it.

My brother just brought me a big bag of red bell peppers and promised more. He knows I love them & I do...I love to eat them raw like popcorn. Yum! But this relish sounds great. I'm going to try it. Thanks.

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